Mom's Beef Stew - Pressure Cooker

Mom's Beef Stew - Pressure Cooker

Recipe By:
Yield: 4


1 tablespoon canola oil
1 1/2 lbs rump roast
2 garlic cloves, chopped
1 large onion, cut up
4 carrots, peeled and cut into chunks
4 celery ribs, peeled and cut into chunks
4 potatoes, cut into chunks
salt & pepper (to taste)
1-2 teaspoon dried parsley
1 1/2-2 cups water
1-2 beef bouillon cube (optional)


Cut the roast into chunks, about 1 inch (or larger if that is your preference). Heat oil in bottom of pressure cooker until hot and add the meat all at once (do not turn for at least 1 minute - you really want to let the meat sear - this gives the stew such yummy flavor.

Stir the meat, letting it brown on all sides. Add the chopped garlic, stir for 1 minute, then add the onions, carrots, celery, potatoes, salt, pepper, parsley, water and optional beef bouillon(the bouillon gives a stronger flavor - you can also wait to see how it comes out, and if you feel that it's not flavorful enough, you can add the beef bouillon and boil the stew for a minute or so).

Lock the pressure cooker lid in place and bring to high pressure over high heat.

Cook 15 minutes.

Cool pot immediately and serve. ENJOY!

Optional ingredients - you can add some chopped tomatoes if you'd like before cooking, or after bringing it to pressure, you can throw in some canned mushrooms or frozen peas and heat thoroughly.


I let the pressure come down for about 20 minutes before releasing and thickened it with a couple of tablespoons of cornstarch and water.

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